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Double 10" Pie Crust (Easy Food Processor Method Recipe

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This recipe for Double 10" Pie Crust (Easy Food Processor Method is from No Empty Plates, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ⅔ C flour
1 t salt
1 C shortening
7 T water (ice cold)
Directions:
Directions:
Combine flour salt and shortening in the flood processor.
Turn on high just until resembles corn meal.
Add all water.
Turn on high and mix JUST until the dough pulls away from the side and clumps into a ball.
Separate into 2 equal-sized balls.
Refrigerate ½ hour to make more workable.

This pie crust can be frozen for later use.

Freezing instructions:
Still prepare only one recipe at a time for best results.
Roll out each crust on waxed paper to approximately ½ inch thick and small enough to fit into a gallon size ziplock bag.
Cover with a second piece of waxed paper.
Place carefully in an airtight ziplock bag.
Keeps in freezer up to 6 months.

Thawing:
BEST take out of freezer the day before and thaw out in the fridge. Roll out to desired size.
Do not microwave to thaw.
QUICK THAW at room temperature. Lay flat on the counter and wait about ½ hour. Dough should be cold but not frozen.
Number Of Servings:
Number Of Servings:
8

 

 

 

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